Slow-Roasted Boneless Short Ribs with Romesco Sauce

Name: Slow-Roasted Boneless Short Ribs with Romesco Sauce
Yield: serves 4
Ingredients: 2 tablespoons sweet smoked paprika; 2 tablespoons ground ginger; 2 tablespoons chili powder; 3 garlic cloves, minced; 1/4 cup canola oil; Kosher salt and freshly ground black pepper; 6 pounds boneless beef short ribs; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 3 cups assorted mixed greens; 1 teaspoon freshly squeezed lemon juice; 1/2 cup Romesco Sauce (recipe follows); 2 tablespoons skinned hazelnuts, toasted (see Note, page 54) and chopped; 2 tablespoons whole almonds, toasted (see Note, page 54), and chopped; 1 lemon, cut into wedges; 1 cup 1/2-inch cubes sourdough bread; 1 cup plus 1 tablespoon extra-virgin olive oil; 1/2 white onion, thinly sliced (1 cup); Kosher salt and freshly ground black pepper; 2 jarred roasted red bell peppers, rinsed; 1/4 cup sherry vinegar; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons tomato paste; 3 garlic cloves, coarsely chopped; 1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped; 1/4 cup whole almonds, toasted (see Note, page 54) and chopped; (makes about 2 3/4 cups)

December 9, 2011

Beef short ribs are commonly braised for hours. What is slightly unusual and great about this recipe is that the short ribs are slow-roasted until tender and then grilled to impart a smoky char. It may seem like a difficult recipe, but I swear it’s not, and the delicious result is so worth the time. The ribs need a day to marinate, so plan accordingly. After tasting this dish, you’ll never braise a short rib again! Use any leftover meat to make Short Rib and Fontina Cheese Panini with Tomato-Onion Chutney (page 120) or Pappardelle with Beef Sugo and Ricotta (page 111). This is a really rich dish; all it needs to round it out is a simple green salad. To make the spiced short ribs really sing, I prepare a version of Spanish romesco sauce. Bold, tangy, and definitely habit-forming, romesco looks ordinary enough but in one bite transforms the dish. When making the sauce, it’s important to use a food processor and not a blender so it retains a chunky texture. This recipe will make more than you need for the short ribs and is a terrific go-to sauce to keep around. Try it with grilled vegetables and seafood (it’s particularly awesome with shrimp), tossed with pasta, or as a sandwich spread.

Recipe notes